Thai Curry Butternut Squash Soup
Thai Curry Butternut Squash Soup

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, thai curry butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Thai Curry Butternut Squash Soup is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Thai Curry Butternut Squash Soup is something which I have loved my entire life.

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. This soup isn't so spicy that it won't pair well with other foods.

To begin with this recipe, we must prepare a few ingredients. You can have thai curry butternut squash soup using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai Curry Butternut Squash Soup:
  1. Take 3 ounces oil
  2. Take 1 each Vidalia onion-small dice
  3. Take 4 cloves garlic- chopped fine
  4. Take 2 tablespoons ginger- chopped fine
  5. Make ready 1 each butternut squash(about 2.5 pounds)-peeled,seeded and large dice
  6. Make ready 6 small carrots- small dice
  7. Prepare 1 1/2 quarts chicken stock
  8. Make ready 1 can coconut milk
  9. Prepare 1 tablespoon Thai Red Curry Paste
  10. Make ready 3 tablespoons brown sugar
  11. Prepare to taste salt and pepper

Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. This Thai Butternut Squash Soup made in the Instant Pot is what you have been waiting for. Curried Butternut Squash Soup - Add a tablespoon of curry powder in place of the red curry paste. A creamy, dreamy, coconut thai butternut squash red curry perfect for weeknight dinners.

Instructions to make Thai Curry Butternut Squash Soup:
  1. Peel,seed and cut the butternut squash in large chunks,dice carrots and onions to a small dice.
  2. In a pot add the oil and sweat the onions in the stock pot for 5-10 minutes covered Med heat until translucent.
  3. Add the chopped garlic and ginger and cook for 5 minutes
  4. Add the carrots,squash and chicken stock in pot with the onions and bring to a simmer for about 20 minutes.
  5. When the carrots and the butternut squash are tender the soup should be carefully purred in a blender or food processor. This should be done in small batches and covered with a towel as not to spray hot soup all over you.
  6. Return to the sauce pan and add 1 can of coconut milk and red curry paste and bring to a light simmer.
  7. Adjust the seasoning with salt, pepper and brown sugar.
  8. Some people like it spicy so add addition red curry paste or any other type of hot spicy ingredient that you like.
  9. We add fried onions and chopped bacon as a garnish

This recipe is vegetarian friendly and so easy to make! Add the red curry paste, yellow curry powder and stir until all the butternut squash is nicely coated. Try our butternut squash recipe with the punchy flavours of thai red curry for an easy winter warmer. Heat the coconut oil in a large pan over a medium heat and add the curry paste. In this episode, we learn how to make a quick and healthy Thai Curry Butternut Squash Soup.

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